Rice with chicken, carrots and ginger

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 4
Calories 485, total fat 24 G., saturated fats 5 G., proteins 3 G., carbohydrates 44 G., fiber 3 G., cholesterol 80 mg, sodium 1022 mg, sugar - G.

Make a quick pilaf with an unexpected nutty flavor from almonds and cinnamon to enhance the natural sweetness of carrots. This recipe uses basmati rice and grilled chicken, meaning you won't have to spend hours at the stove.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp. basmati rice
1 cinnamon stick
4 cm ginger root, peeled and coarsely chopped
1.5 tsp ground coriander
3 tablespoons of vegetable oil
1 small red onion, thinly sliced
2 medium carrots, thinly sliced
3 cups shredded grilled chicken
0.5 cup coarsely chopped fresh mint and/or cilantro
1 cup plain whole milk yogurt
1/4 cup flaked almonds

Ingredient Substitution Suggestions

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Recipes with similar ingredients: basmati rice, cinnamon, ginger root, coriander, red onion, carrot, grilled chicken, mint, cilantro, yogurt, almond

Cooking the dish according to the recipe:

Preheat oven to 450°F (230°C). Place the rice, cinnamon, 1/2 teaspoon salt, and black pepper to taste in a saucepan and fill with water to a depth of 1 inch (2.5 cm). Cover and bring to a boil over high heat, then remove the lid and cook until the rice is tender, about 8 minutes. Drain; set aside the cinnamon stick.
Combine the ginger, coriander, 1 tablespoon salt, 1/2 teaspoon black pepper, and 1 tablespoon water in a food processor. Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Add the onion and cook until golden brown, about 8 minutes. Add the ginger-carrot mixture and cook for 2 minutes, adding a little water if the mixture burns. Add 1/3 cup water, the chicken, herbs, and yogurt and heat through. Season with salt to taste.

Spread the rice and reserved cinnamon stick over the chicken mixture, and sprinkle with almonds. Bake until the rice is cooked through and the almonds are lightly toasted, 8-12 minutes.

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